Track Overview
The job: own the controls that keep people from getting hurt.
The shift: all of it, and the parts of it nobody watches.
What makes it different from every other track: the senses do not help.
The most dangerous product is usually indistinguishable from safe product, per Module 2 — it looks correct, smells correct, and tastes correct. Which means every other track's reliance on reading the product does not transfer, and the discipline has to be structural.
Prerequisites for the whole track: Modules 2, 13, 14, 45, 51. And a food manager certification from an accredited program, which this track does not replace.
What this track does not cover: equipment hazards, which is Equipment and Workplace Safety.
Contents
- Receiving as a Control Point
- Cooling
- Hot Holding and Reheating
- Cross-Contamination and Cross-Contact
- Calibration and Records
- The Outdoor Pit and Event Production
- Illness Reporting and Exclusion
- The Inspection
- Building the Controls Into the Work
- When a Complaint Arrives
Lessons
- Lesson 1 — Receiving as a Control Point
- Lesson 2 — Cooling
- Lesson 3 — Hot Holding and Reheating
- Lesson 4 — Cross-Contamination and Cross-Contact
- Lesson 5 — Calibration and Records
- Lesson 6 — The Outdoor Pit and Event Production
- Lesson 7 — Illness Reporting and Exclusion
- Lesson 8 — The Inspection
- Lesson 9 — Building the Controls Into the Work
- Lesson 10 — When a Complaint Arrives